Prawn Dhania Masala

Ingredients:
20 head (800 g) large shrimp
2 tablespoons cooking oil
100 grams onions, sliced ​​1 / 2 cm

MATERIAL BUMBU:
15 g coriander leaves
10 g mint leaves
1 tablespoon water
1sdt sesame oil
2 cloves garlic
1 / 2 tablespoons minced ginger
1 teaspoon vinegar 5%
1 / 2 tsp turmeric powder
1 / 2 tsp cumin powder
1 / 2 teaspoon paprika
1 / 2 tsp fennel
1 / 2 tsp cardamom powder
1/2-1 teaspoon salt

HOW TO MAKE:
1. skin peeled shrimp, leaving tails. sides do not back off, remove the black fibers on his back.
2. mix all the spices into one, put in blender and process until smooth. remove the seasoning from blender and set aside.
3. heat the cooking oil in a pan, put onions, stirring until onion is wilted.
4. input ground spices, stir until fragrant spices and cooked.
5. enter the shrimp, stir for about 5 minutes until the prawns change color, ripe and spices well blended, remove and serve with yellow rice or white rice warm.

Good luck.

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MULLIGATAWNY SOUP

Ingredients:
1200 ml beef broth / water
800 g goat meat (cut into 4 x 2 cm)
500 ml coconut milk from 1 coconut
200 g potatoes (four sides, fried)
3 tablespoons cumin oil
3 cm ginger, crushed
3 cm Turmeric, mashed
1 tablespoon coriander, toasted and crushed
1 / 2 tablespoon fenugreek, roasted and mashed
1 / 2 tsp cumin, roasted and mashed
1 teaspoon ground cinnamon
1 roughly chopped onion siungbawang
1 bay leaves
topping:
1 tsp dried chilli powder
2 tablespoons lime juice

HOW TO COOK:
1. Heat the cumin oil, saute onions, garlic, turmeric, ginger, bay leaves, coriander and cumin, and cook until wilted and fragrant.
2. Add the goat meat, and cook until meat changes color.
3. Pour beef broth / water, simmer until meat is tender.
4. Enter coconut milk, cinnamon, lemon and fries.
5. Simmer until sauce thickens.
6. Prepare a serving bowl. Enter the hot soup, put lime juice, sprinkle with red chili powder.
Portion: for 6 people

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HINGYO SOUP

Ingredients:
1500 Ml of water
12 Fruit content of shrimp dumplings, (Steam)
100 Gram Okra
100 Gram Radish, (Cut shape matches)
100 Gram Carrots, (Cut shape matches)
25 Gram Ebi (mashed)
6 spring onions (finely chopped)
4 cloves garlic (finely chopped)
1 tsp pepper smooth
1.5 tsp salt
2 tablespoons cooking oil

HOW TO MAKE:
1. Heat oil, saute onion and garlic until fragrant
2. Add the dried shrimp, stir briefly,
3. Pour water and simmer, remove and strain the broth was
4. Reheat,
5. Add the carrots, okra / cucumber, radish, and shrimp dumplings
6. Simmer 3 minutes, remove and serve hot.
Serves: For 6 people

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CANH TRUNG CATRUA SOUP

Ingredients:
1500 ml of water
250 gr chicken meat, diced 2 x 2 cm
400 grams of a mixture of chicken wings and legs, crushed (stock material)
2 egg whites, lightly beaten
150 g sweet corn pipilan
2 tomatoes, diced 1 x 1 cm
5 slung red onions, mashed
2 slung garlic, mashed
2 cm galangal, crushed
1 tsp sugar
11 / 2 tsp salt
1 tsp coriander, roasted, mashed
1 tablespoon fish sauce
1 leek, thinly sliced
1 tsp pepper powder
2 kaffir lime leaves
2 tablespoons cooking oil
HOW TO MAKE:
1. Heat oil, saute onion and garlic until fragrant.
2. Add chicken wings and legs, and cook until it changes color.
3. Add water, pepper, salt, galangal, lime leaves, sugar, fish sauce and coriander.
4. Cook in low heat for 45 minutes. Remove and strain the broth.
5. Simmer the broth, put chicken meat.
6. Add the egg whites gradually while stirring.
7. Shortly before he was appointed, insert pieces of tomato and sweet corn.
8. Remove and serve hot with a sprinkling of fried onions.
Portion: for 6 people

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KIAM CHYE SOUP

Ingredients:
1500 ml of water
1 kg of beef ribs, cut into pieces.
200 grams of salted cabbage, cut into 4 cm
3 seed tomatoes, cut into 4
1 medium onion, sliced ​​crosswise
2 cm ginger, crushed
5 cloves garlic, roughly chopped.
1 tsp pepper powder
1 tsp sugar
Fried onions for topping
HOW TO MAKE:
1. Boil the beef ribs, add ginger, pepper, salt, sugar and garlic.
2. Cook until meat tender. Lift the meat and strain the broth.
3. Boil broth and ribs. ADD onion and mustard sauce. lift
4. Prepare a serving bowl, put soup and sprinkle fried onions.

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TOM YAM GUNG SOUP

Ingredients A:
1500 Shrimp Broth
2 stems lemon grass, crushed
3 cm ginger, crushed
4 cloves garlic, roughly chopped
3 sheets orange leaves
1 tablespoon fish sauce / nampla sauce
Tom yam powder 1 tbsp *)
1.5 tsp salt
3 red chili sauce, puree
2 tbsp oil (for frying)

Ingredients B:
200 Gram Shrimp large size, remove the head
200 Gram large squid, cleaned, cut into pieces
100 Gram Mushroom / cans
8 Bean Chili pepper, leave intact
1 stem lemon grass, white part (cut into pieces)
1 stem coriander leaves
2 pieces of lime leaves, finely sliced
3 tablespoons lime juice
HOW TO MAKE:
1. Saute garlic and red chili mixture until fragrant.
2. Enter the materials A, simmer 30 minutes.
3. Strain and add lemon grass, lime leaves, cayenne pepper, shrimp, mushrooms and cayenne pepper intact.
4. Cook 5 minutes in medium heat, remove from heat.
5. Prepare a serving bowl. Enter Torn Yarn Gung soup. Add the coriander leaves and lemon juice and serve hot nipis.Angkat.

Tom Yam Powder: powder flavor instant bouillon Soup Tom Yam.
Available in supermarkets
Portion: for 6 people

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JUAN LO

Ingredients:
1500 ml broth
400 g of meat has deep, thin-iristipis
200 g squid, cut into flower shapes
100 g carrots, cut into round
3 leeks, cut into oblique
2 eggs, pancakes, rolls, sliced ​​thin
2 cm ginger, crushed
4 cloves garlic, crushed
1.5 tsp salt
1 teaspoon pepper
75 g of fried cashew nuts, for topping
Sesame Sauce:
3 tablespoons sesame oil
4 tbsp soy sauce
2 tablespoons of boiled water
1 tbsp vinegar
1 tsp sugar
HOW TO MAKE:
1. Boil the meat, add pepper, ginger, salt, and garlic.
2. After the meat is tender, remove meat, strain the broth.
3. Boil broth and meat, insert squid, carrots, and scallions.
4. Cook until carrots cooked.
Sesame Sauce:
1. Mix all sauce ingredients in a bowl. Stir until thick.
2. Prepare a serving bowl. Enter the hot soup.
Sprinkle omelet and fried cashew nuts and sesame sauce.
Portion: for 6 people

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Soup Kimlo

Ingredients:
1500 Ml chicken broth
400 Grams of chicken meat, boiled, cut into small pieces (shredded-shredded)
8 Grain Meatballs fish (slice crosswise)
200 gram wet Shrimp (Peel and clean)
30 Gram Mushrooms ears, (Soak in warm water)
30 Gram Soun, (Soak denagn water)
30 Gram Flowers pleasant evening, (summed up and soak in warm water)
60 Gram Carrots (Cut oblique)
60 Gram Kapri, (Siangi, leave whole)
6 spring onions (finely chopped)
4 cloves garlic (finely chopped)
2 tablespoons soy sauce
1.5 tsp salt
1 tsp pepper smooth
2 tablespoons cooking oil
HOW TO MAKE:
1. Heat oil, saute onion and garlic until fragrant.
2. Add the chicken broth, cook until boiling.
3. Put all ingredients except peas and glass noodles.
4. Once cooked, add peas and glass noodles.
5. Remove and serve hot.
Portion: for 6 people

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FU YUNG HAI

Ingredients:
All kinds of vegetables can be made of vegetables,
eg: cabbage, green beans, carrots, bean sprouts, green peppers, mushrooms and others.
eggs
Seasoning:
3 leeks red
Salt and vitsin taste.
How to cook:
1.Telur shaken, vegetables (which has been chopped / sliced​​) soft-boiled. 2.Daun finely chopped red onion.
3.Campurkan materials into one and gorenglah a spoon after spoonful in a skillet with hot oil until dry.
4.S
erved with sauce.

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SOUP MISO

ingredients:
1200 Ml Dashi Broth
8 Cm Kombu / kelp
50 Gram Miso
300 gram fillet of red snapper fish meat / red snapper (Cut 2x5 cm)
200 Gram Know silk / know Japanese (Cut stebal 1.5 cm)
Stem leaves 2 onions (cut into pieces 3 cm)
100 Gram watercress leaf / leaf spinach
60 Gram dried Shitake mushrooms (soak in warm water)
HOW TO MAKE:
1. Heat the dashi to a boil.
2. Put kombu, simmer 15 minutes
3. Add the miso and fish fillet, tofu and mushrooms sitake, and cook until meat, tofu and mushrooms soft textured
4. Prior to his appointment add the chopped spinach / watercress, and scallions
5. Serve hot

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